Vegan Seitan Beef Deli Meat is a homemade alternative to traditional pastrami cold cuts - made from a seasoned seitan base. Slice it thin for sandwiches, wraps, or snack boards.
Get ready for a flavor-loaded vegan version of pastrami. This seitan pastrami is made with a base of seitan beef, then coated in a spice blend to mimic a pastrami brine.
This seitan is made with no boiling involved!
Perfect for a vegan pastrami sandwich.
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What is seitan?
Seitan is a meat substitute made from vital wheat gluten. Various seitan recipes can be made from vital wheat gluten by varying the spices and cooking method.
Vital wheat gluten basically a flour like substance that is primarily protein. This is what makes this beef so high in protein!
What is vegan pastrami?
This homemade deli meat starts out with a base of my seitan beef. It's a quick, no-boil recipe that uses a few spices, including steak seasoning, to mimic the flavor of beef.
Then to match the extra flavor added to beef when it's brined into pastrami, we'll brush on a marinade brine-like mixture with additional spices.
The result is an incredibly rich deli meat - totally vegan!
Why You'll Love this Vegan Seitan Beef Deli Meat
- Dietary needs - this seitan beef is vegan/plant-based, dairy-free, oil-free, and sugar-free
- Real foods - no fake meat here! This beef is made from entirely whole foods!
- Savory pastrami flavor - with a base of my seitan beef and a coating of a mustard + spices pastrami seasoning mixture
- Classic with a twist - A deli favorite made entirely plant-based
- LOADED with protein - seitan is made from vital wheat gluten, which has a very high percentage of protein! So this seitan pastrami has just as much (or even more) protein than beef
- Great vegan option for sandwiches - throw this pastrami on your favorite sandwich
- Meal prep friendly - Keeps well in the fridge or freezer
Ingredient Notes & Substitutions
- Vital Wheat Gluten: the ingredient that packs all the protein! Vital wheat gluten is available in the baking aisle near other types of flour.
- Nutritional Yeast: nutritional yeast is a spice that has a cheesy flavor. The beef don't taste cheesy but the nutritional yeast helps create a deeper flavor
- Spices: onion powder, garlic powder, steak seasoning, cumin, paprika, black pepper, cayenne, and allspice
- Water: water helps create the right texture
- Soy Sauce, Tamari, or Liquid Aminos: these add saltiness. I recommend using liquid aminos in this recipe if possible, but soy sauce or tamari will also work.
- Coconut Aminos: coconut aminos add a slight sweetness to the seitan, which is more reminiscent of beef than the very savory liquid aminos
- Apple Cider Vinegar: a bite of acid helps deepen the overall flavor
Pastrami Seasoning/Brine Mix
- Mustard: either dijon or stone ground works here.
- Liquid Sweetener: I used agave, but maple syrup works here too. Or even date syrup.
- Water: I kept this recipe oil free, but feel free to sub the water with olive oil
- Garlic: I used fresh garlic for that bite. If you don't have any feel free to throw in some garlic powder, but since the seitan already has garlic powder, you can omit.
- Spices: coriander, smoked paprika, fennel seeds, salt, pepper, allspice
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. Make the seitan beef. In a large bowl whisk together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, steak seasoning, cumin, paprika, black pepper, cayenne, and allspice. Then add the water, liquid aminos, coconut aminos, and apple cider vinegar. Use your hands to give a few kneads, but do not overwork the dough.
Step 3. Form the mixture into one to six patties. Bake for 30-40 minutes. For smaller loafs, bake 30-40 minutes. And for one large loafs bake for 50 minutes. Look for an internal temperature of 195°F.
Step 4. Meanwhile, in a small bowl, mix all of the 'brine' ingredients.
Step 5. Remove the seitan from oven. When cool enough to handle, use a serrated knife to thinly slice into strip.
Step 6. Brush each slice with 'brine'. Arrange the slices in a single layer on the baking sheet.
Step 7. Return to the oven and bake 10 minutes more.
Pro Tip: Chill completely before slicing for the cleanest cuts.
Serving Suggestions
Serve in sandwiches, wraps, or with crackers & pickles.
I made this pastrami meat to go with a classic vegan pastrami on rye sandwich.
FAQ & Expert Tips
Yes. Freeze sliced pastrami in airtight containers or bags for up to 6 months.
Vital wheat gluten is like a flour, so think of this almost like a baking recipe. You want to be as precise as possible for best results.
I highly recommend using a kitchen scale for this recipe.
Seitan is made from vital wheat gluten, which is basically pure gluten. So no, this pastrami is not gluten free.
If you want a gluten free version, you can marinade and bake strips of tempeh or tofu in the pastrami brine mixture. Bake at 400 for 30-40 minutes.
Store the pastrami in an air tight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this protein-packed plant-based version of pastrami. Thank you for giving us the means to eat foods that fuel us, while also caring for creation. Amen.
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📖 Recipe
Vegan Seitan Beef Deli Meat
Ingredients
Vegan Seitan Beef
- 240 Grams Vital Wheat Gluten about 2 cups
- 15 Grams Nutritional Yeast about ¼ cup
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Steak Seasoning optional
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Cayenne
- ⅛ Teaspoon Allspice
- ¾ Cup Water
- ¼ Cup Liquid Aminos
- ¼ Cup Coconut Aminos
- 1 Tablespoon Apple Cider Vinegar
Pastrami Seasoning/Brine Mix
- ¼ Cup Dijon or Stone Ground Mustard
- 1 Tablespoon Maple Syrup or Agave
- 1 Tablespoon Water
- 2 Cloves Garlic minced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Black Pepper
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Fennel Seeds
- ⅛ Teaspoon Allspice
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the seitan beef. In a large bowl whisk together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, steak seasoning, cumin, paprika, black pepper, cayenne, and allspice. Then add the water, liquid aminos, coconut aminos, and apple cider vinegar. Use your hands to give a few kneads, but do not overwork the dough.
- Form the mixture into one to six patties. Bake for 30-40 minutes. For smaller loafs, bake 30-40 minutes. And for one large loafs bake for 50 minutes. Look for an internal temperature of 195°F.
- Meanwhile, in a small bowl, mix all of the 'brine' ingredients.
- Remove the seitan from oven. When cool enough to handle, use a serrated knife to thinly slice into strip.
- Brush each slice with 'brine'. Arrange the slices in a single layer on the baking sheet.
- Return to the oven and bake 10 minutes more.
Notes
Nutrition
Nutrition information is an estimate.
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